Creamy pumpkin cheesecake with just the right amount of spice
Place water in small saucepan and sprinkle with gelatin; let stand 1 minute. Stir over low heat until gelatin is dissolved, about 3 minutes. Remove from heat; set aside.Blend Neufchatel cheese, pumpkin, pudding, sugar and pumpkin pie spice in large bowl with electric mixer on medium until smooth. Add gelatin mixture; beat on low until combined. Pour into crust. Cover and refrigerate 2 hours or until firm.Top each slice with a serving of Reddi-wip just before serving.
